Trout Steaks with Peppercorns and Allspice

1 ts Szechuan peppercorns
1/2 ts White peppercorns
1/2 ts Black peppercorns
1/2 ts Allspice berries
4 Lake trout steaks
1 tb Vegetable oil
1/2 ts Salt

Coarsely crack the peppercorns with a mortar and prestle or with a wooden mallet in an aluminum pie plate. Brush both sides of the steaks with oil; sprinkle with salt and the crushed peppers.

Heat a cast iron pan for 2 to 3 minutes, until very hot. Place the steaks in the pan and cook them over very high heat for 1-2 min. on each side. Cover the pan, remove from the heat, and let stand for 5 minutes before serving. The steaks will continue to cook from the residual heat.

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